Take a look at the Prime 10 Semi-Finalists within the Paint the City Mango with Mango Shotta who’re within the working to win a visit to Tales of the Cocktail and money prizes as much as $2,000.
The grand prize winner shall be featured in Chilled Journal. Good luck, bartenders!
Lola Bunny
by Stacie Valle
Substances
- 2 ½ oz. Mango Shotta
- 1 slice ginger
- 1 oz. lime
- 1 oz. carrot juice
Preparation
- Slice ginger and muddle in a shaker add carrot juice, lime juice and Mango Shotta shake with ice.
- Pressure over crushed ice, garnish with a grated frozen jalapeno on high.
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Shoot Your Shotta Shot
by Stacie Valle
Substances
- ¾ oz. lime
- ¾ oz. mango aloe vera
- ½ oz. Mango Shotta
- Recent ginger half rim
Preparation
- Add lime, mango aloe and Mango Shotta to a shaker with ice and pressure right into a recent ginger rimmed glass/shot glass.
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Preparation
- Add all components to shaker and shake.
- Pressure into Chilled Coupe Glass Garnish with lemon peel fancy twist.
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Preparation
- Shake and pressure into shot glass.
- Garnish with mango slice with sugar/tajin mix.
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Legend of the Farm
by Marlos Gudiel
Substances
- 1 oz. Del Maguey, Vida Mezcal
- 1 oz. Mango Shotta
- ½ oz. Galiano
- 1 1/2 oz. Turmeric Lemon Elixir*
Preparation
- Add all components right into a shaker, add ice, then shake it vigorously for about 7 to 10 seconds, then double pressure it right into a Nick & Nora Glass, garnish with a purple Borage flower.
*Turmeric Lemon Elixir
Substances
- 7 grams turmeric powder
- 8 oz. white sugar
- water
Preparation
- Mix 7 grams of turmeric powder in a cup stuffed with 8 oz. of boiling water, stir to combine it utterly, then add 8 oz. of granulated white sugar, stir till diluted utterly, then let calm down for 45 minutes.
- Then add 8oz. of freshly squeezed lemon juice, stir till it’s blended utterly.
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The Final Sling Shot
by Marlos Gudiel
Substances
- ¾ oz. Mango Shotta
- ¾ oz. Yellow Chartreuse
- ½ oz. Ardour Fruit Puree
Preparation
- Add all components right into a shaker, add ice, then shake it vigorously for about 5 seconds, then pressure it right into a Qappda whiskey shot glass, garnish with orange peel, trimmed, 3 center cuts, intertwined, place onto shot glass.
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Morning in Tulum
by Sarah Zaragoza
Substances
- 1 1/2 oz. Mango Shotta
- 3/4 oz. mango leaf demerara easy syrup*
- 3/4 oz. recent squeezed orange juice
- 1/2 oz. recent squeezed lime juice
- 1/2 oz. egg white
Preparation
- In a shaker with ice, mix Mango Shotta, easy syrup, orange juice, lime juice, and egg white.
- Moist shake till shaker is frosty, then pressure right into a clear shaker.
- Dry shake for 15 seconds and pour right into a frosted coupe glass.
- Garnish with orange peel and three drops of Angostura fragrant bitters.
*Mango Leaf Demerara Easy Syrup
Substances
- ¾ cup filtered water
- 1/4 cup demerara sugar
- 3 grams dried mango leaves
Preparation
- Make the mango leaf demerara easy syrup by including filtered water and demerara sugar to a small sauce pan.
- Carry to a low boil and whisk till sugar is dissolved.
- Add dried mango leaves, cowl, scale back warmth, and simmer for 10 minutes.
- Take away from warmth and permit to chill to room temperature.
- Take away leaves.
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Salsa the Day Away
by Sarah Zaragoza
Substances
- 1 oz. Mango Shotta
- 3/4 oz. natural tomato juice
- 1/4 reposado tequila
Preparation
- Mix Mango Shotta, tomato juice, and reposado tequila in a shaker with ice.
- Moist shake for five seconds.
- Pressure right into a shot glass.
- Garnish with a seasoned* lime.
*Lime Seasoning
Substances
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp onion powder, 0.5 tsp high-quality kosher salt
- 0.25 tsp onion powder, 0.5 tsp high-quality kosher salt, 1/8 tsp floor black pepper
- 0.25 tsp Tajín
Preparation
- Combine components.
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The Complete Mango Shotta Enchilada
by Celina Zavala
Substances
- 2 oz. Mango Shotta
- 1 oz. Pineapple
- 3/4 oz. Freah Squeezed Lime
- 3/4 oz. Enchilada Sauce Purée*
- 1/2 oz. Mango Easy Syrup**
Preparation
- Rim half of a double old school glass with tajín and put aside.
- Place all components in shaker with a scoop of ice and shake vigorously.
- Pressure contents into the rimmed glass and fill with ice.
- Torch a cherry tomato, slice of jalapeño and cubed mango chunk and skewer by way of a cocktail choose, place on high of glass.
*Enchilada purée
Substances
- 2 Roma tomatoes
- 2 deseed jalapeños
- juice of 1 lime
- pinch of salt
- cilantro
Preparation
- roast 2 Roma tomatoes and a couple of deseed jalapeños till calmly charred.
- Mix complete with the juice of 1 lime, a pinch of salt and a bushel of cilantro till clean.
- Double pressure to take away all seeds and stems and bottle up!
- Garnish with A torched cherry tomato, slice of jalapeño and cubed mango picked.
**Mango Easy Syrup
Substances
- 1/2 mango
- sugar
- water
Preparation
- Carry one cup of water, one cup of sugar and the juice and flesh of half a mango to a gentle boil.
- Flip off warmth and let it cool.
- Double pressure and bottle!
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Shoot Your Shotta
by Celina Zavala
Substances
- 1 ozMango Shotta
- 1/2 ozPineapple juice
- Topped with about .5 ozof spicy tamarind mango foam*
Preparation
- Shake the Mango Shotta and pineapple juice in tin, then pressure into shot glass.
- Prime with the spicy tamarind mango foam.
*Spicy tamarind mango foam
Substances
- 1 ozof Ancho Reyes Chile Ancho Liqueur
- 2 ozof Raft Pineapple Tamarind syrup
- .5 ozof Mango easy syrup
- 2 egg whites
Preparation
- mix 1oz of Ancho Reyes Chile Ancho Liqueur, 2oz of Raft Pineapple Tamarind syrup and .5oz of Mango easy syrup with 2 egg whites in ISI canister.
- Cost and shake vigorously.
- Cost a second time and place in fridge for no less than half-hour.
**Mango Easy Syrup
Substances
- 1 mango
- water
- sugar
Preparation
- Carry one cup of water, one cup of sugar and the juice and flesh of half a mango to a gentle boil.
- Flip off warmth and let it cool.
- Double pressure and bottle!
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Coco-Mango Creamsicle
by Jessica Switaj
Substances
- 2 oz. Mango Shotta
- 1/2 oz. Aperol
- 1 ozMango Nectar
- 1/2 ozCream of Coconut
- Small scoop Vanilla Ice Cream
Preparation
- Mix Mango Shotta, Aperol, mango nectar and cream of coconut in a cocktail shaker with ice.
- Shake till chilled and frothy.
- Pressure right into a rocks glass filled with ice.
- Prime with a small scoop of vanilla ice cream.
- Garnish with a slice of ripe mango and a sprig of mint.
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Mango Magma
by Jessica Switaj
Substances
- 1 oz. Mango Shotta
- 1/2 oz. Chili Liqueur (I used Giffard Pimente de Espelette)
- 1/2 oz. Lime Juice
Preparation
- Rim shot glass utilizing honey and Tajín.
- Mix shooter components in a cocktail shaker with ice.
- Shake to sit back, then pour into shot glass.
- Garnish with a Key Lime wheel.
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Sizzlin’ Lassi
by Kristin Amron
Substances
- 2 oz. Mango Shotta Tequila
- 2 oz. Mango infused low-fat yogurt spiced with Smoked Paprika and Turmeric*
- 1 ozCarrot juice
- 3/4 oz. Jalapeno Honey syrup**
- 226 g of chopped mango
Preparation
- Add all components right into a blender with 2 cups of crushed ice.
- Mix for 3-4 minutes for till creamy.
- Pour right into a poco glass.
- Garnish with 2 straws, mint sprigs and sprinkled with smoked paprika.
*Mango infused low-fat yogurt combine
Substances
- 4 tbsps. of low-fat yogurt
- 1 tbsp Mango nectar
- 1/4 tsp smoked paprika
- 1/4 tsp smoked paprika
Preparation
- Combine components collectively till creamy.
**Jalapeno Honey
Substances
- 1 cup of clover honey
- 1 cup of water
- 8 g of sliced jalapeno
Preparation
- Warmth for 10 minutes on medium warmth.
- Positive strained when cooled.
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Hearth Dancer
by Kristin Amron
Substances
- 1 oz. Mango Shotta Tequila
- 1/2 oz. Ancho Verde Chili liqueur
- 1/2 oz. Carrot juice
Preparation
- Place all components right into a shaker tin with ice and shake for 10 seconds.
- Pressure right into a 2 ozshot glass Garnish with a lime wheel for added trace of citrus if desired.
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Spicy Bunny
by Terrance Allen
Substances
- 3 dime sized slices of Ginger
- 3/4 oz. Cilantro Easy Syrup
- 3/4 oz. Recent Lime Juice
- 2 oz. Mango Shotta
- 1 oz. Recent Carrot Juice
Preparation
- Muddle the three items of ginger with the cilantro easy.
- Add the lime juice, Mango Shotta and the carrot juice.
- Add ice and shake.
- Double pressure over recent ice.
- Lime wheel and 1 cilantro sprig.
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Bell Shot
by Terrance Allen
Substances
- 4 strips of orange bell pepper
- 1 1/2 oz. Mango Shotta
- 1/2 oz. Recent Orange juice
Preparation
- Muddle 3 items of the bell pepper.
- Add the Mango Shotta and the orange juice.
- Add ice and shake.
- Pressure into glass.
- Garnish one piece of orange bell pepper.
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Tropic Like It’s Sizzling
by Ryne Hoffman
Substances
- 1 1/4 Mango Shotta
- 1 Stoli Chamoy
- 3/4 clarified pineapple
- 3/4 cucumber watermelon cordial*
- 3/4 lime
Preparation
- Mix all components collectively, shake, and pressure into serving glass.
Extra Notes
This cocktail was created as a poolside sipper to beat the summer time warmth! Impressed by Mango flavored Mexican sweet, it’s a cool and refreshing tipple with a pleasant zing offered by the Mango Shotta on the end.
*Cucumber Watermelon Cordial
Substances
- watermelon
- cucumber
- salt
- sugar
- water
Preparation
- *Cucumber Watermelon Cordial
- Then, pressure out cucumber & mix with sugar by weight with infused water.
- Individually, blitz 5-6 slices watermelon with 250ml sizzling water & 5g salt & let it steep for 10-Quarter-hour.
- Then, pressure out watermelon & mix with sugar by weight with infused water.
- Lastly mix each syrups at a 1:1 ratio for last product.
- Garnish with mint, sliced jalapeno, smoked cinnamon stick, & a chamoytajiín rim.
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The Sizzling Shotta!
by Ryne Hoffman
Substances
- 1 1/2 Mango Shotta
- ½ oz. Recent ginger juice*
- 1 drop Thai chili oil on high of shot
- Lime wedge and Cucumber slice garnish
Preparation
- Mix first 2 components collectively, shake, and pressure into shooter glass.
- Apply chili oil drop to high after straining.
- For serving, first chunk the lime, take the shot, wait till it will get sizzling, then extinguish it with the cucumber slice.
- Garnish with lime wedge and cucumber slice.
*Ginger Juice
Substances
- 5 ozginger
- water
Preparation
- Measure out 5oz of ginger, peeled or unpeeled.
- Add ginger and 1 cup of water to a blender, then mix until clean – about 30 seconds to 1 minute.
- Pressure out ginger remnants by way of superbag or high-quality strainer.
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Preparation
- Carry all components collectively in a cocktail shaker, fill with ice and shake arduous for 10-13 seconds.
- Seize your glassware and fill midway with pebble ice.
- Pressure cocktail, and high with extra pebble ice.
- Garnish with an enormous bundle of mint, mango mud and a slice of mango with tajin (non-obligatory).
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Preparation
- Put Mango Shotta and Aloe liqueur collectively in a cocktail shaker, shake arduous for 10 seconds and double pressure in to shot glass.
- Float .25oz of Fernet Branca on high.
- Garnish with lime slice with black Hawaiian black salt.
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